Octopus ala Coho

Makes 16-20 Appetizer Servings

At the restaurant, we serve this as an appetizer /small plate, placed on a bed of fresh spinach and drizzled with a fresh aioli for garnish. It makes delicious bruschetta, coupled with white beans, fresh tomatoes, and fresh basil chiffonade.

For Braising:

1 4-5 lb Octopus

1 Gallon Water

2 Medium onions, coarsely chopped

2 Large Carrots, peeled and chopped

2 dried Anaheim peppers

2 large Lemons

1 oz. Fresh thyme

1Tbsp Garlic powder

Finely ground sea salt & black pepper

 

For the Marinade:

2 cups Blended Oil (Canola & Olive Oil)

1.5 Tbsp Smoked paprika

1 Tbsp Cracked pepper

2 Tbsp Chopped fresh thyme

2 tsp  Ground cumin

1 Lemon, zested

1. Combine all braising ingredients together in a large pot and bring to a simmer. Cover with a tight fitting lid and barely simmer for 4 hours.
2. Combine all marinade ingredients in a deep pan while octopus cooks.
3. Remove octopus from braising pot and immediately marinate and chill.
4. Place on grill and cook for about 10 minutes, or until it is heated through and begins to caramelize. The octopus will have some black charring and grill marks.
5. Remove from grill and chop it into ½-inch pieces.
6. Serve over greens with dressing of choice, or with grilled bread and sauce of choice.